Hoppin Johns

• 1 can Black eye peas 14.5 oz
• 1 can fire roasted tomatoes 14.5 oz
• 1 or 2 green peppers chopped
• 1 red pepper chopped
• 2 garlic cloves minced
• 1 jalepeno chopped
• 1 or 2 stalk celery
• 1 small hickory smoked ham 1.5 lbs
• tobasco

1. In a medium saucepan. dice and saute peppers, jalepeno, garlic, onions, celery in olive oil. lightly salt.
2. When veges are soft, dice ham and toss in pot and saute for a while with veges.
3. Add 3/4 cup chicken broth and can of fire roasted tomatoes. simmer down, add more chicken broth as needed.
4. Add black eye peas and heat through.
5. add a couple dashes of tobasco sauce
6. Serve on rice w/ tobasco sauce on the side.
7. We serve on a blend of whole grain rbrown and wild rices.

black eye peas, fire roasted tomatoes, green peppers, red pepper, garlic, jalepeno, stalk celery, tobasco

Taken from www.epicurious.com/recipes/member/views/hoppin-johns-52554451 (may not work)